Instructions:
- Prepare the Chicken Mixture: In a large bowl, gently combine the ground chicken, binding Panko, minced shallot, parsley, Dijon, Worcestershire sauce, beaten egg, salt, and pepper. Handle lightly to avoid overmixing.
- Shape and Chill: Divide the mixture into 6 equal portions. Gently form into uniform patties, about 3/4 inch thick. Place patties on a plate lined with parchment paper, cover, and refrigerate for at least 30 minutes.
- Set Up Breading Station: Arrange three shallow dishes. Dish 1: Combine flour, salt, and pepper. Dish 2: Whisk the 2 eggs and milk/buttermilk. Dish 3: Combine the coating Panko with optional garlic powder and paprika.
- The Double Dip: Working with one chilled patty: Dredge thoroughly in the flour mixture, shaking off excess. Dip completely into the egg wash, then firmly press into the Panko breadcrumbs, ensuring full, even coating. Repeat the egg wash and Panko press for an extra-crispy exterior.
- Heat the Oil: Pour oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil shimmers (around 350°F / 175°C).
- Cook the Patties: Gently place patties into the hot oil, working in batches to avoid overcrowding the pan.
- Fry to Perfection: Cook for 6–7 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Drain and Rest: Transfer cooked patties immediately to a wire rack set over a baking sheet to drain excess grease and maintain crispness.